Easter Meringue Cookies

These easter meringue cookies are light and airy, crispy marshmallow cookies dipped in chocolate and either sprinkles or pecans. A fun and festive fat-free treat for springtime!

3 large egg whites, at room temperature
1 teaspoon vanilla bean paste
¼ teaspoon white vinegar or cream of tartar
Dash of salt
2/3 cup (130 gm) sugar
Food Coloring, if desired
White Chocolate or almond bark for dipping, if desired
½ cup sprinkles or finely chopped toasted pecans, if desired

Preheat the oven to 250 degrees and line two large sheet pans with parchment paper.
In a large clean, grease-free bowl or the bowl of a stand mixer, use the whisk attachement to whip the egg whites on low speed until foamy bubbles appear at the top. Add the vanilla bean paste and vinegar (or cream of tartar) and continue whipping until really foamy. Increase the speed to medium-high and slowly add the sugar 1 tablespoon at a time until it has all been incorporated. Continue whipping until stiff glossy peaks appear (see notes in blog post above for help on this), about 8 minutes. If you’d like to add in food coloring, add a small bit and gently whisk or fold in.

next instruction : www.thewoodandspoon.com

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